Meet Executive Chef Brendan Arenth: Elevated American Cuisine

Elevated American Cuisine

How Executive Chef Brendan Arenth Pushes the Bounds of Unpretentious, Ingredient-Driven Cuisine at Roost

Summer Traditions in Market Square

We love Market Square in the summertime. Outdoor concerts, night markets, Yoga in the Square, plus the multitude of great downtown Pittsburgh restaurants and attractions make the heart of our city beat with vibrancy and personality.

A stop at Revel, our street side gastropub on Forbes Avenue, is a tradition for many coming through the area for work and play. Offering al fresco seating in the warm weather months, people love visiting Revel for a relaxed lunch hour, happy hour drinks, or late night outing.

But what many visitors don’t know is that our second floor offers a completely distinct, elevated experience, with a dedicated chef, separate kitchen, and seasonally changing menu.

Roost, Elevated American Cuisine

Roost, located on the second floor, offers elevated American cuisine in a warm, refined atmosphere with beautiful views of Market Square.

Guests enter through the bustling atmosphere of Revel and walk up a glass-enclosed wine rack staircase to the second level restaurant.

The vibe upstairs is much different. Ultra-modern décor is juxtaposed by rustic accents including Roost’s iconic red sliding barn doors, oversized light fixture “nests”, and walls fingerprinted with tree ring artwork. Large wall-to-wall windows provide a cityscape backdrop, looking out over the hustle and bustle of Market Square.

The menu celebrates regional America with seasonally crafted entrees and a hand-selected wine list. In addition, nightly specials and a fish of the day are featured on a chalkboard.

Meet Executive Chef Brendan Arenth

The culinary direction is headed by Executive Chef Brendan Arenth. With a background ranging from the Greenbrier luxury resort to large-scale operations at landmark Las Vegas hotels like Aria and The Cosmopolitan, Chef Brendan has a broad range of culinary experience that gives Roost its unique flavor.

When it comes to the Roost menu, Chef Brendan lets the ingredients speak for themselves.

“At Roost, I like to push the boundaries of unpretentious, good food that’s not over manipulated, while at the same time not so simplistic that there’s nothing special about it.” said Chef Brendan. “I focus on using local, fresh products and ingredient-driven food. Simple does not mean easy.”

And he’s not wrong. An incredible amount of planning and prep work go into the dishes at Roost. Many items are made from scratch, from the house-made andouille sausage to the homemade pasta to the scratch-made desserts.

Signatures and Seasonals

Roost’s signature entrees include Iowa Premium steaks and shrimp & grits. However, many menu items change with the seasons, showcasing the best ingredients available from all corners of America.

Chef Brendan says his favorite summer ingredients to use are heirloom tomatoes, and plans to include them in upcoming summer offerings. “If the quality and freshness is there, you don’t have to do much. That’s the coolest thing about heirloom tomatoes. You just need a piece of burrata cheese and crostini, and you’re set.”

Team Culture Drives a Common Goal

The high quality of the food at Roost is matched by an equally impressive team culture in the kitchen. In an environment that can be stressful and fast-paced, Chef Brendan keeps the attitude light.

“As stressful as it can get, we try to laugh,” says Chef Brendan. “We’re all working toward a common goal: to serve the prettiest and best tasting food that we can.

A Market Square Gem

Next time your travels bring you to Market Square, be sure to make a stop at Roost and indulge in our seasonal, ingredient-driven cuisine. We hope to see you soon.

Chef Brendan is originally from Edgewood and now resides in Southpark with his wife and three young children. Roost is open for dinner Monday through Saturday from 5pm to 10pm.  Reservations can be made on OpenTable or by calling 412-281-1616. Ask about our private chef table dinners.

2018-06-15T20:22:58+00:00June 15th, 2018|News|